La Scala Chopped Salad
The La Scala Chopped Salad, a renowned dish from Beverly Hills, combines crisp iceberg and romaine lettuces with Italian salami, mozzarella cheese, and marinated chickpeas, all tossed in a tangy Dijon mustard vinaigrette. This viral and versatile salad can be prepared in just 10 minutes, using a single bowl, and is easily customizable to suit your preferences—truly a win-win-win!
Servings: 6
Calories: 430kcal
Equipment
- Knife
- Cutting Board
- Mixing Bowl
- Tongs
- measuring cups / spoons
Ingredients
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup grated parmesan
- 1/2 lemon juiced
Salad
- 1 head green leaf lettuce
- 1 head romaine lettuce
- 1 can chickpeas rinsed and drained (15 oz)
- 1.5 oz sopressata salami chopped
- 3.5 oz salami I used hot Italian dried salami bites
- 1/4 cup Fresh parsley finely diced
- 6 oz sharp provolone crumbled
- 1/2 cup shaved parmesan
- 1/2 red onion halved, then mandolined
- 1 cup cherry tomatoes sliced, optional
Instructions
- In a large bowl, whisk together the salad dressing ingredients: olive oil, vinegar, dijon mustard, salt, pepper, grated parm, and lemon juice until it’s a smooth consistency.
- Add the drained can of chickpeas, sliced onion, both salamis, parsley, shaved parmesan and crumbled provolone. Toss together until coated in the homemade dressing.
- Finely shred the lettuces and add to the bowl. Toss together and enjoy!
Video
Notes
If you’re planning to store leftovers, keep the lettuce separate from all the remaining ingredients. The dressing + meat/cheese/chickpea mixture can be kept in the refrigerator for up to 3 days. Toss with the lettuce just before enjoying.
Nutrition
Serving: 1serving | Calories: 430kcal | Carbohydrates: 23g | Protein: 25g | Fat: 29g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 1455mg | Potassium: 702mg | Fiber: 8g | Sugar: 6g